Sometimes I truly miss bread. Not often, but there are those times. Like when I’m staring at a bun-less burger. Depressing. The depression turned to motivation to develop a bun recipe. I had made them previously in roll form but they weren’t quite right. With a few alterations, I am happy to say that I got it right and they are wonderful. I’m sure you will enjoy them. Basically anything you would normally use a bun for, this is a great grain-free/nut-free substitute.
If you are unfamiliar with arrowroot powder/starch, it acts just like any other starch would when cooking (as a thickener) but won’t wreak havoc on your digestive system. It’s actually EXTREMELY digestible for most people. Most health food stores will have it. But I got mine at Hy-vee in the health food section, so check your main grocery stores first! The main brand you will find is Bob’s Red Mill. Tapioca starch/flour is a substitute if you can’t find arrowroot.
These are suuuuper easy to make and are guilt free. I ate mine with a homemade burger tonight topped with avocado, bacon, onion, honey-sweetened BBQ sauce and mustard. It was fricken amazing. I inhaled it. And my belly is happy. And yours will be too!
Makes about 10 small rolls or 5 large buns
- 1 cup arrowroot powder/starch
- ¼ cup + 3 tbsp of coconut flour
- 1 tsp sea salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 egg
- ½ cup water (room temp)
- ¼ cup coconut oil (melted)
- ¼ cup extra virgin olive oil
Preheat the oven to 350 degrees.
Begin by mixing your dry ingredients in a large bowl. Then in a separate bowl, whisk the egg and add the ½ cup of water to it. Add that to your dry mixture and stir briefly.
Finally, add the melted coconut oil and extra virgin olive oil to the mixture and stir well to combine. It’s ok if it doesn’t mix perfectly. There may still be some lumps since it will be fairly dry dough.
Line a baking sheet with parchment paper and using your hands, form small buns with the dough about 1 inch thick. If you are doing rolls instead of buns, roll much smaller buns and keep them in a ball shape (basically don’t flatten the tops like you would the buns).
Bake in the oven for about 22-25 minutes or until they are a slight golden brown on top. Take them out of the oven and let them rest for about 10 minutes before cutting into one.
**They are not the MOST stable buns so if you going to cut it in half, use a serrated knife and be gentle 🙂